alexa Abstract | Physicochemical characteristics of fermentation cocoa bean preparing by farmer and researcher in West Sulawesi Province, Indonesia

Journal of Chemical and Pharmaceutical Research
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Abstract

A lot of cocoa cultivated in West Sulawesi, and their physicochemical characteristics meet the Indonesian National Standard (abbreviated SNI) which influences the cocoa beans quality. The purpose of this research was to find out the profile of fat, polyphenols and fatty acid (oleic) in fermented cocoa beans produced by farmers and researchers in Mamuju and Central Mamuju Regency. The water content of the best cocoa beans came from fermented cocoa beans prepared by researchers and farmers from Kaluku subdistrict (6.07-6.30 %), and it meets the Indonesian National Standard (SNI). Fat content of fermented cocoa beans prepared by farmers from Kaluku and Karossa subdistrict was higher than fermented cocoa beans prepared by researchers (50,80-52,87%). The highest level of fatty acids (oleic) came from fermented cocoa beans prepared by farmers from West Tapalang subdistrict (1.66 %). On the other hand, the lowest fatty acid level came from fermented cocoa beans prepared by researchers from Tapalang subdistrict (0.86 %). The pH level of fermented cocoa beans prepared by farmers and researchers from the four subdistricts was 5.52-6.71. The highest polyphenol level came from fermented cocoa beans by researchers from West Tapalang subdistrict which was 38.89/g.

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Author(s): Jumriah Langkong

Keywords

Physicochemical characteristics, cocoa bean, West Sulawesi, Fermentation, Physicochemical

 
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